Classic never goes out of style, and these Caprese salad skewers prove it. Creamy herby mozzarella, juicy cherry tomatoes, fragrant basil, and a drizzle of balsamic glaze — it’s one of those appetizers that disappears the moment you put it on the table.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Appetizer Recipes
At A Glance
- ⏱ Ready In: 15 minutes
- 🍽 Serves: 12
- 🌱 Diet: Gluten-free, vegetarian, low-carb, nut-free
- 💪 Nutrition Highlights: Good source of calcium and protein from mozzarella; antioxidant-rich tomatoes and basil
- 🥕 Main Ingredients: Cherry tomatoes, mozzarella pearls or baby bocconcini, fresh basil, balsamic glaze
- 🔥 Flavor Profile: Fresh, creamy, herby, with a sweet-tangy balsamic finish
- 🧊 Meal-Prep Friendly: Assemble up to 24 hours ahead; add balsamic glaze just before serving
- Best Served With: Antipasto platter, charcuterie board, summer BBQ spread, or as a standalone party appetizer
Caprese skewers are the kind of recipe that looks like you’ve put in a lot more effort than you actually have — and I mean that as the highest compliment. Herb-flavored Mozzarella pearls (or baby bocconcini) bring a lovely, aromatic creaminess that takes things up a notch from plain fresh mozzarella, and paired with sweet cherry tomatoes and fragrant basil, every bite is basically summer on a stick.
I love reaching for this one when I need a show-stopping appetizer that requires zero cooking and minimal cleanup. The balsamic glaze does the heavy lifting in the flavor department — that sweet-tangy drizzle pulls everything together beautifully and makes the whole platter look incredibly elegant.
Make these for your next dinner party, garden gathering, or even a casual Friday night spread, and watch them vanish before you’ve had a chance to grab one for yourself.
👩🍳 You might also like these recipes: Caprese wreath, peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, or these 30 best vegetarian appetizers.
What You’ll Need
Here is what you’ll need for this Caprese salad skewers recipe. Find the full measurements in the recipe card below.
- Cherry tomatoes — The star of the show. You want ripe, sweet ones with good colour. A mix of red and yellow cherry tomatoes looks gorgeous on the platter. Grape tomatoes or chopped Roma tomatoes also work in a pinch.
- Herb mozzarella pearls — These are the secret weapon. The herb infusion adds an extra layer of flavour that plain mozzarella doesn’t have. Look for them in the deli or specialty cheese section of your supermarket. If you can only find plain mozzarella pearls (or baby bocconcini in Australia), it’s easy to make your own herb-marinated version at home — just combine them with olive oil, fresh or dried herbs (or some pesto), and a pinch of salt and let them sit for 30 minutes (see tips below for the full method). Pat them dry before skewering so the balsamic glaze doesn’t slide straight off.
- Fresh basil leaves — Essential for that classic Italian aroma. Use medium-sized leaves if you can — they fold neatly onto the skewer without needing to be halved.
- Balsamic glaze — Grab a bottle from the supermarket (usually near the vinegar or salad dressings). The store-bought version is thick, sweet, and absolutely perfect here. Add it right before serving for the best presentation.
- Wooden skewers (6–8 inches) — These are the ideal length for a loaded, grab-and-go skewer with three tomatoes and two mozzarella pearls. Toothpicks work for a mini version.
- For the herb marinade (optional): Olive oil, dried Italian herbs (or a mix of dried oregano, thyme, and basil), a pinch of red chili flakes, a small garlic clove, and salt. This is only needed if you’re making your own marinated mozzarella rather than buying pre-flavored pearls.
How To Make Caprese Salad Skewers
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these antipasto skewers.
- Start by patting your mozzarella pearls dry with a paper towel. This is the step most people skip — don’t! Moisture from the mozzarella will make the balsamic glaze slide right off, and can make the skewers a little soggy.
- Set out 12 skewer sticks on a tray and assemble each one in this order: tomato, mozzarella, basil, tomato, basil, mozzarella, tomato. You end up with three tomatoes, two mozzarella pearls, and two basil leaves per skewer — a really well-balanced bite.
- Arrange the assembled skewers on your serving platter. At this point, you can cover and refrigerate for up to 24 hours if you’re prepping ahead.
- When you’re ready to serve, drizzle the balsamic glaze generously over the skewers. Serve immediately.
Recipe Tips
- Dry the mozzarella first. Moisture is the enemy here. A quick pat with paper towel makes a big difference to the final result.
- Add the balsamic at the last minute. The skewers look their best when the glaze is freshly drizzled. If you add it too early, it pools and loses that beautiful glossy finish.
- Choose the right skewers. 6–8-inch wooden skewers are ideal for this assembly. They’re long enough to hold three tomatoes comfortably without being unwieldy to eat. If you’re making a mini version for a cocktail party, toothpicks work great with smaller amounts per stick.
- Use herb-flavored mozzarella if you can find it. It genuinely makes a difference. If you can only find plain fresh mozzarella, that’s completely fine — you can also marinate plain mozzarella pearls in a little olive oil, dried Italian herbs, and a pinch of salt for 30 minutes before assembling.
- Substitutions: Grape tomatoes or chopped Roma tomatoes work in place of cherry tomatoes. Plain mozzarella pearls can be swapped for herb-flavored ones.
- Make ahead: Assemble the skewers up to 24 hours in advance, cover, and refrigerate. Add the balsamic glaze just before serving.
- Storage: Once dressed with balsamic glaze, the skewers are best enjoyed within 2 hours (the basil will start to darken). Undressed skewers can be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestions
These caprese salad skewers are endlessly versatile. They’re brilliant on their own as a passed appetizer at a summer party, but they also shine as part of a larger Italian-inspired spread — think an antipasto platter with cured meats, marinated olives, artichokes, and crusty bread. They look stunning standing upright in small shot glasses with a tiny drop of balsamic at the bottom, which is a fun trick for dinner parties that always gets a reaction.
For a more casual setting, just lay them flat on a large board alongside my hot honey prosciutto flatbread pizza and a good charcuterie board, and call it a summer spread. They pair beautifully with a crisp Pinot Grigio, an Aperol spritz, or sparkling water with lemon.
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Ingredients
- 36 cherry tomatoes
- 24 herb-flavored mozzarella pearls or plain approximately 8 oz / 225 grams, you can use baby bocconcini in Australia
- 24 fresh basil leaves
- 2 tablespoons balsamic glaze
- Optional: If using plan mozzarella pearls / baby bocconcini you can get some pesto or herbs to marinate them.
Instructions
- Pat the mozzarella pearls dry with paper towel to remove excess moisture. This helps the balsamic glaze adhere when serving.
- Set out 12 skewer sticks on a tray or board ready for assembly.
- Thread the ingredients onto each skewer in this order: tomato, mozzarella, basil, tomato, basil, mozzarella, tomato. Repeat for all 12 skewers.
- Arrange the completed skewers on a serving platter. At this point you can cover and refrigerate for up to 24 hours if making ahead.
- Just before serving, drizzle the balsamic glaze evenly over all the skewers. Serve immediately.
Notes
Nutrition
Not a review but a question. Mozzarella pearls are not available in the Philippines. Can I make them from fresh mozzarella?
Yes, absolutely. If you can get a large ball of fresh mozzarella, simply cut it into large cubes that you can thread on a skewer.